Via della Zecca 2h · 40121 Bologna · Italy
Open daily from 12:30 PM to 2:30 PM and from 7:30 PM to 10:30 PM
Closed Tuesday lunch and Sunday
Phone +39 051 235536
Via della Zecca 2h · 40121 Bologna · Italy
Open daily from 12:30 PM to 2:30 PM and from 7:30 PM to 10:30 PM
Closed Tuesday lunch and Sunday
Phone +39 051 235536
The cuisine at Ristorante Rodrigo is a tribute to the great Bolognese culinary tradition, alongside a high-level selection of seafood dishes. A balance between land and sea that has always defined the restaurant’s identity.
The absolute star is our handmade fresh pasta, rolled out daily with a rolling pin by our sfogline following the most authentic tradition. Among the must-try Bolognese specialties, the tortellini in capon broth stands out as one of the true icons of Emilian cuisine.
In Bologna, a city synonymous with pasta and meat, Rodrigo has kept alive for decades a lesser known but equally beloved tradition, grilled fish.
Sole, turbot, monkfish and squid arrive daily from the Adriatic, grilled with the same care given to the great meat classics. It is not a side addition to the menu, it is a second heart of Rodrigo’s kitchen, which has always balanced land and sea on the same plate.
The cuisine at Ristorante Rodrigo is a tribute to the great Bolognese culinary tradition, alongside a high-level selection of seafood dishes. A balance between land and sea that has always defined the restaurant’s identity.
The absolute star is our handmade fresh pasta, rolled out daily with a rolling pin by our sfogline following the most authentic tradition. Among the must-try Bolognese specialties, the tortellini in capon broth stands out as one of the true icons of Emilian cuisine.
In Bologna, a city synonymous with pasta and meat, Rodrigo has kept alive for decades a lesser known but equally beloved tradition, grilled fish.
Sole, turbot, monkfish and squid arrive daily from the Adriatic, grilled with the same care given to the great meat classics. It is not a side addition to the menu, it is a second heart of Rodrigo’s kitchen, which has always balanced land and sea on the same plate.
